Lemon Crumble Muffins
These Lemon Crumble Muffins are soft, moist and bursting with bright lemon flavor, topped with a buttery crumble and finished with an optional lemon glaze or dusting of powdered sugar. Easy, no-mixer and bakery-worthy!
Servings: 15
Calories:
Ingredients
For the Crumble Topping:
- 4 tablespoons butter I use salted butter
- ⅓ cup granulated sugar
- ¾ cup all-purpose flour
- zest of 1 lemon finely grated
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon kosher salt I use Morton's
For the Muffins:
- ½ cup butter
- 1 cup sugar
- 2 large eggs
- ¾ cup plain whole milk yogurt
- 1 teaspoon vanilla extract
- zest of 2 lemons finely grated
- 2 teaspoons fresh lemon juice
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2½ cups all-purpose flour
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Optional Finish:
- powdered sugar for dusting
Instructions
For the prep:
- Preheat oven to 400°F. Generously spray a 12-cup muffin pan with non-stick spray. Also spray a small loaf pan for extra batter, or prepare additional muffin cups.
For the crumble topping
- Place butter in a medium microwave-safe bowl. Cover with a damp paper towel and microwave until melted.
- Add sugar, lemon zest and lemon juice; stir to combine.
- Add flour and salt, stirring with a fork until large, moist crumbs form. Set aside.
For the muffin batter:
- Place butter in a large microwave-safe bowl. Cover and microwave until melted. Let cool for 5 minutes.
- Add sugar and whisk until combined. Add eggs and whisk until smooth and creamy.
- Add yogurt, vanilla, lemon zest, lemon juice, baking powder, baking soda and salt. Stir until well combined and no lumps remain.
- Add flour and stir just until incorporated. Do not overmix.
To assemble:
- Scoop about ¼ cup batter into each muffin cup (about ⅔ full). Add remaining batter to prepared loaf pan if using.
- Break crumble into medium pieces and sprinkle a heaping tablespoon over each muffin. Gently press crumbs into batter.
To bake:
- Place muffins in oven and immediately reduce temperature to 350°F.
- Bake 17–20 minutes, until lightly golden and a toothpick comes out clean or internal temp reaches 200–205°F.
- Cool for 5 minutes, then transfer to a rack.
Optional Glaze
- Whisk powdered sugar with 2 tablespoons lemon juice. Add more juice as needed for a thick, pourable consistency.
- Once muffins are cool, drizzle glaze over the tops.
Optional Finish
- Alternatively, dust cooled muffins lightly with powdered sugar.
Notes
- Don’t overmix the batter—this keeps the muffins tender and light.
- For bakery-style domes, start with a hot oven (400°F), then reduce to 350°F after placing muffins inside.
- Three ways to finish: enjoy plain, drizzle with lemon glaze, or dust with powdered sugar.
- Extra batter tip: The small loaf is the perfect “baker’s treat” or a sweet little gift!
Nutrition
Serving: 1muffin